Challenge: Reducing acidic flavour and improve the sensory characteristics of an ambient-fill, cold chain distributed product. Client: Global FMCG manufacturer Background: The product is an ambient-fill, cold chain distributed, viscous emulsion that incorporates low pH ingredients to maintain food safety. The challenge is therefore to maintain food safety of the product throughout […]
Food Technology
94 posts
Challenge: Powdered Beverages Client: Global FMCG manufacturer Background: Consumers desire fully natural, good for you, easily dissolvable, and indulgent powdered beverages. The client is looking to enable the creation of new, powdered products which exhibit these desirable characteristics through alternative, natural, ingredients and technologies which fulfil these desired characteristics. Goal: The identification […]
Challenge: Enhancing taste in beverages Client: Global FMCG manufacturer Background: Consumers often indicate that some beverages deliver a strong and enticing aroma, which is not matched by their flavour intensity. It is believed this is due to the lack of ability to deliver taste in the mouth, rather than through olfactory target […]
Challenge: Retention and stability of volatile flavour compounds Client: Global FMCG manufacturer Background: Volatile compounds are key flavour and aroma compounds, however they are susceptible to losses due to volatility and reactivity. The loss and degradation of the flavour compounds results in an overall decrease in flavour perception, product quality and consumer […]
The sober curious movement has been in existence, depending on who you ask, for the last five to ten years. It is a term coined by author, Ruby Warrington, that describes an individual’s active reflection of their alcohol consumption habits, and their mindful approach to how and when they choose […]
Challenge: Identify alternative bulking agents to Microcrystalline Cellulose Client: Global FMCG manufacturer Background: Microcrystalline Cellulose is used as a ‘bulking agent’ and flavour carrier. The client is looking to drive its development, innovation, cost and sustainability agenda through considering ingredients and technologies which could be employed as microcrystalline cellulose alternatives. It is […]
Challenge: Identify technologies and capability for the osmotic drying of fruit Client: Global agricultural producer Background: Osmotic dehydration is a novel process by which fruits can be dried, either whole or sliced, by being submerged in sugar or salt aqueous solutions of high osmotic pressure. This process is non-thermal and is considered […]
Future of Food – Are we in the ‘endgame’? What will the ‘last of us do’? So we’ve stopped worrying as much about how to get our hands on the Millennial pound and started to address day to day challenges that are impacting on the wider population. To an extent, […]
Challenge: Sustainable alternatives to plastic at every step of the supply chain Client: Global agricultural producer Background: The use of plastic underpins every part of the agricultural supply chain, from seedling pots, to retail stickers on produce. Alternative solutions to date have included the use of card, and also bioplastics; both of […]
Challenge: Sustainable alternatives to plastic that can withstand High Pressure Processing (HPP) OR, Alternatives to HPP that can be used with sustainable, non-plastic, containers Client: Global food manufacturer Background: High pressure processing (HPP), or cold pasteurization, is a valuable method of extending the shelf-life of ready to eat processed foods, whilst […]